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Induction of resistance to Penicillium digitatum in tangerine fruit cv. Sai Num Phung flavedo by hot water treatment

Author(s): Sirisopha Inkha | Danai Boonyakiat

Journal: Songklanakarin Journal of Science and Technology
ISSN 0125-3395

Volume: 32;
Issue: 5;
Start page: 445;
Date: 2010;
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Keywords: tangerine fruit | citrus fruit | Penicillium digitatum | hot water treatment | inducing resistance

The effects of hot water treatment (HWT) were investigated for enhancing host resistance to green mold rot causedby Penicillium digitatum. Tangerine fruits cv. Sai Num Phung were dipped in hot water at 50±2°C for 3 minutes and 55±2°Cfor 2 and 3 minutes after inoculation with P. digitatum and then stored at 4±2C with 90±5% relative humidity for 30 days. Theresults showed that the HWT remarkably delayed the onset of disease infection, reduced the number of infected fruits andlowered the severity of infection (lesion diameter). The chitinase and -1,3-glucanase activities in flavedo tissues of treatedfruits increased after storage for 15 days, but activity of peroxidase increased after storage for 25 days, compared with untreatedand uninoculated fruits. The protein patterns of tangerine fruit peels treated with HWT appeared to have 112.20 and100.00 kDa proteins only on the fifth day of storage which indicated that HWT led to heat stress circumstances in the fruitpeel tissue and induced biochemical changes. The protein patterns of HWT treated fruit at 22.39 kDa exhibited thicker bandcompared to untreated and uninoculated fruit peels. The findings indicated that HWT reduced disease incidence partly byinducing defence mechanism in the fruit peel tissue.
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